About Miss Ladybird Cakes

From as early as I can remember, I have spent my time creating things.

As a child my mum kindly showed me the many ways of creating beautiful things out of nothing. Our room was always full of trinkets, paintings and objects, made from anything we could find. Living in the country was a great treasure trove of creativity.

This quite naturally led me to the kitchen where creating sweets became like second nature, consuming most of my weekends before working in the local bakery at the age of 15.

Here in Melbourne I worked for a reputable patisserie for one of the top restaurants in Melbourne, making tarts, eclairs and macarons gaining as much experience as I could. Ive always made sure that I experienced as much of the industry as possible, from silver service catering in Edinburgh, wine service in New Zealand, to cafe management in Melbourne. The makings of what I believe, is the knowledge to successfully run my own business.

Those relationships I built so long ago while travelling led me to work for a highly reputable and experinced boutique catering company. Running their pastry section, making the cakes for their cafes and the canape sweets for their functions for Melbournes elite.

During the 8 years of travelling and working everywhere I could that would benefit my experience, I was always making cakes for friends in my non existent spare time. Weddings, events, catering, for family. Cakes for everyone whenever I could. I think there is barely a week in the last 15 years that I havent been in the kitchen baking. It’s all I do, it’s all I’ve ever done.

I take great pride in my experience and am grateful for all the knoweldge I have learnt from those I have worked with.

This led me to complete my studies as a qualified chef, working in award winning restaurants in my home country of New Zealand. Hearing stories of London, Edinburgh and Melbourne from fellow chefs led me to travel.

I worked in Edinburgh , soaking up as much as I could from being in a larger city with so many different styles of food and cuisine right at my door step. Travelling around Europe, eating and learning and consuming as much information as I could. I went from baking hundreds of Scones inside the kitchens of Edinburgh Castle to learning management skills from one of the top hospitality groups. This formed relationships that led me to beautiful Melbourne.

Miss Ladybird Cakes is my interpretation of all of that.

When you are ordering a cake from Miss Ladybird Cakes, you are recieving a product made by not one but 3 qualified pastry chefs. The love, care, and blood sweat and tears that we put into our products are an example of the years of experience between us.

We love to use locally sourced produce and bake everything on site from scratch. We do not believe in pre mixes. We take pride in creating a product which has been solely made by us, from the cake batter to the buttercream, to the jams, to the fruit essences.

Our main aim is not to be the best, but to make a product we are proud of, and one which interprets the love we have for an industry we have spent our lives immersed in.